🧂 Ingredients
- 500 g Ground pork
- 50 g Rice(uncooked, medium-grain)
- 1 medium Onion(finely grated for meatballs, and 1 chopped for soup)
- 1 large Egg(for meatballs)
- 2 tbsp Dill(fresh, finely chopped, plus more for garnish)
- 1.5 tsp Salt(divided)
- 0.5 tsp Black pepper(freshly ground, divided)
- 2 medium Carrots(peeled and diced)
- 2 stalks Celery(diced)
- 1 medium Parsnip(peeled and diced (optional))
- 2.5 l Water or vegetable broth
- 2 tbsp Tomato paste
- 3 tbsp Lemon juice(or to taste)
- for serving Sour cream
👨🍳 Instructions
- 1
Prepare the meatballs: In a bowl, combine ground pork, uncooked rice, grated onion, egg, chopped dill, 1 tsp salt, and 1/4 tsp pepper. Mix well until thoroughly combined. Form small meatballs, about 1.5-2 cm in diameter.
💡 Tip: Rinsing the rice before adding can help prevent it from becoming too mushy. - 2
In a large pot, heat a tablespoon of oil (optional) over medium heat. Add the chopped onion for the soup and sauté until softened, about 5 minutes.
⏱️ 5 minutes - 3
Add the diced carrots, celery, and parsnip (if using) to the pot. Sauté for another 5 minutes.
⏱️ 5 minutes - 4
Pour in the water or broth. Stir in the tomato paste, remaining 1/2 tsp salt, and 1/4 tsp pepper. Bring the soup to a boil.
💡 Tip: Using broth will add more depth of flavor. - 5
Carefully add the prepared meatballs to the boiling soup. Reduce the heat to a simmer, cover, and cook for about 25-30 minutes, or until the meatballs are cooked through and the vegetables are tender.
⏱️ 30 minutes💡 Tip: Do not over-stir once meatballs are added to prevent them from breaking apart. - 6
Stir in the lemon juice and fresh dill. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed to achieve the desired sourness.
💡 Tip: The sourness can be adjusted to personal preference. Some also use vinegar. - 7
Serve hot, garnished with extra fresh dill and a dollop of sour cream on the side.
💡 Tip: Sour cream is a classic accompaniment that balances the tanginess.
💡 Pro Tips
- ✓Ensure the rice is uncooked when forming the meatballs; it will cook and expand in the soup.
- ✓For a lighter soup, you can use lean ground chicken or turkey.
- ✓If you don't have fresh dill, dried dill can be used, but use less as it's more potent.
🔄 Variations
- Add a handful of finely chopped lovage for a distinct herbal note.
- For a creamier soup, you can temper a few tablespoons of sour cream with some hot broth before stirring it into the soup at the end (do not boil after adding).